South-of-the-Border Burgers

  • Ian Knauer for Cooking Channel
Total Time:
30 min
10 min
Inactive Prep:
20 min
4 servings


  • 1 1/2 pounds skirt steak
  • Kosher salt
  • 2 cloves garlic, minced
  • 1 teaspoon sweet smoked paprika
  • 1 chipotle pepper in adobo, finely chopped
  • 1/2 cup mayonnaise
  • 1/4 cup crumbled queso fresco
  • 1/2 cup chopped fresh cilantro
  • 1 ripe avocado, halved, pitted, peeled and sliced
  • 4 torta rolls, split


1. Cut steak into 1 1/2-inch pieces and season with 1 1/2 teaspoons salt. Chill in a sealable bag 4 to 6 hours.

2. Rinse steak under cold water, then pat dry. Grind the steak using a meat grinder with a 3/8-inch or 1/4-inch die. Grind the steak a second time. Combine the meat with the garlic and paprika and form into 4 (4-inch) patties.

3. Stir together the chipotle and mayonnaise in a small bowl.

3. Preheat a grill with a medium-high heat. Grill the burgers, covered, turning once, 4 to 6 minutes for medium. (Burgers will continue to cook slightly once removed from grill.)

4. Put burgers on rolls and top with chipotle mayonnaise, queso fresco, cilantro, and avocado slices.